An easy and delicious crab quiche, filled with fresh herbs and cheese. Perfect for any time of year or any time of day!
If you are looking for a great dish for Good Friday (if you’re observing no meat on the day) or for the Easter weekend, look no further than this delicious Crab Quiche.
This delicious quiche is filled with crabmeat, lots of fresh herbs and nutty Gruyere cheese. It bakes up beautifully with the additional chives on top, which make for a pretty presentation.
Cook’s Notes for Crab Quiche
Swiss cheese is a great alternative to the Gruyere, if you prefer.
If you can’t get your hands on crab, substitute thawed, cooked frozen shrimp instead.
Fresh herbs are best here, if you can. I love the cilantro in this, even though I’m not usually a fan.
I love the ease of using store-bought pie shells here, but certainly feel free to make your own, if you prefer.
This quiche keeps well in the fridge, so don’t hesitate to double the recipe and make two, to have extra in the fridge to enjoy over the weekend.
- 1 9-inch frozen deep dish pie shell thawed
- 5 large eggs
- 1 1/2 cups half and half cream 10% b.f.
- 2 Tbsp finely chopped fresh chives plus whole chives for topping
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1/4 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp freshly grated nutmeg
- 1 cup grated Gruyere cheese
- 1/2 lb lump crabmeat canned or thawed if frozen and picked over
- Preheat oven to 375F.
- In a large bowl, whisk together the eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheese and crabmeat.
- Pour filling into pie crust (you may have a tiny bit that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.